Magnetic resonance imaging to classify loin from iberian pig

Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry‐cured loin

“…In practice, other suboptimal searching techniques are suggested. In a previous work,15 several texture feature selectors were tested and the best results were provided by the floating search method (FSM),31 considering the sensibility system using Mahalanobis distance as a cost criterion. Table 4 presents the same results as Table 3 using those texture features selected by the FSM.…”

“…For example, Beavallet and Renou12 studied lipid distribution in meat by MRI, while Bonny et al 13, 14 characterised muscle structure using this technique. MRI has also been used to classify raw loins from Iberian pigs15, while Caro et al 16 utilised active contours for quantifying volume decreases of muscles from Iberian ham in different processing steps.…”

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

“…MRI implemented with computer vision and pattern recognition techniques have been used to evaluate quality characteristics of raw and ripened products from Iberian pigs. Thus, it has been allowed the classification of Iberian loins as a function of cross-breeding (Cernadas et al, 2001) and in terms of intramuscular fat content and certain (Antequera, Muriel, Rodríguez, Cernadas & Ruiz, 2003) and the recognition of the Biceps femoris and Semimembranosus muscles in Iberian ham (Antequera, Caro, Rodríguez, & Pérez, 2007;Caro, Rodríguez, Ávila, Antequera & Palacios, 2004). Recently, a procedure based on MRI joined to computational texture analysis also achieve the differentiation of fresh meat from Iberian pigs as a function of the feeding background (Pérez-Palacios, Ruiz, Ávila, Sánchez, & Antequera, 2009).…”

NMR for Food Quality and Traceability

“…A similar approach was developed by Cernadas et al (2001) to classify loin from the Iberian pig, in relation to marbling, and allowed Cernadas and co-workers to stress differences in meat quality in two different families of Iberian pork. The use of a medical MRI apparatus and an appropriate algorithm in the MRI data evaluation was shown to be a valid and nondestructive alternative for loin quality evaluation.…”